Seviche (Ceviche)

8 Servings

1 pound turbot fillets, or any white fish
lemon juice, enough to cover fish
1/2 onion, chopped
2 large tomatoes, peeled and chopped
3 tablespoons cilantro, chopped (or use parsley)
3 tablespoons olive oil
2 green chilies, canned, chopped
1/4 teaspoon oregano
salt and pepper, to taste
2 avocados, diced

Cut fish into small cubes. Place in glass bowl, and cover with lemon
juice. Let stand in the refrigerator for at least 8 hours. This "cooks"
the fish. Add remaining ingredients, except avocado. Refrigerate for a few
hours more. When ready to serve, stir in avocados and arrange in sherbet
glasses if to be served as an appetizer. For use as hors d'oeuvres, spear
with toothpicks and set in the midst of an assortment of crackers.

Per Serving (excluding unknown items): 195 Calories; 15g Fat (64.6%
calories from fat); 11g Protein; 7g Carbohydrate; 2g Dietary Fiber; 27mg
Cholesterol; 95mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2
Vegetable; 0 Fruit; 2 1/2 Fat.


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